Catalan-Style Cannelloni - cooking recipe

Ingredients

2 tbsp oil
1 None onion, peeled and finely chopped
150 g chicken breast, finely diced
400 g beef mince
2 tbsp sherry
2 sprigs fresh flat-leaf parsley, chopped
1 tbsp breadcrumbs
16 tubes fresh cannelloni
30 g butter
2 tbsp plain flour
500 ml semi-skimmed milk
100 g Cheddar, grated
None None Grated nutmeg
2 None tomatoes, deseeded and diced
40 g cooked ham, diced
None None Fresh herbs, for garnish

Preparation

Preheat the oven to 400\u00b0F. Grease an ovenproof serving dish. Heat the oil in a pan and saute the onion, chicken and ground beef over high heat for 4 mins. Add the sherry and season. Stir in the parsley and breadcrumbs. Fill the cannelloni with the mixture.
For the bechamel sauce, melt the butter in a saucepan, add the flour and cook for 2 mins, stirring. Gradually pour in the milk, stirring constantly, and bring to a boil, still stirring. Add 1/2 of the cheese and stir until melted. Season with salt, black pepper and a pinch of nutmeg.
Spread 1/2 the bechamel sauce in the dish and top with the cannelloni. Sprinkle the tomatoes and ham overtop then cover with the remaining sauce. Sprinkle with the remaining cheese. Bake for 40 mins. Garnish with fresh herbs.